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Seresin Sauvignon Blanc 2010

Sauvignon Blanc from Marlborough, New Zealand
  • RP89
14% ABV
  • RP92
  • RP90
  • JS93
  • WW92
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  • WS90
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14% ABV

Winemaker Notes

This Sauvignon Blanc displays tropical and citrus aromas framed by a fresh acidity and underpinned by a chalky mineral complexity. The palate is finely textured with gooseberry, subtle lychee and mineral flavours leading to a persistent finish. This wine is drinking well now but will develop well over the next five years.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
Blended of 94% Sauvignon Blanc and 6% Semillon, 16% of the 2010 Sauvignon Blanc was naturally fermented in seasoned French oak barriques. It offers a moderate intensity of ripe apple and peach blossom aromas with an undercurrent of fresh cut herbs and oyster shells. Medium bodied with a pleasant suggestion of silkiness to the texture, the palate presents concentrated citrus flavors and refreshing acidity, finishing long and a little chalky. Drinking now, it should keep fresh through 2013.
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Seresin

Seresin

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Seresin, Marlborough, New Zealand
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Michael Seresin, a New Zealand born filmmaker based in London, is the sole owner of Seresin Estate. While racking up credits as cinematographer for movies such as Fame, Angela’s Ashes and Harry Potter and the Prisoner of Azkaban he also bought 167 acres in Marlborough in 1992 and started seriously exploring his passion for wines. Inspired by his first glass of Cloudy Bay, he hired Brian Bicknell, Chief Winemaker at Viña Errazuriz in the Aconcagua Valley, Chile and they began planting Sauvignon Blanc, Chardonnay, Pinot Gris, Pinot Noir and Riesling.

It’s important to Michael that all three vineyards are managed and certified organic under BioGro certification. The estate is also striving for biodynamic certification because as he recently told Wine Spectator, “Some of the best vineyards in Burgundy are doing it. It has nothing to do with sales or marketing… in essence it’s traditional agriculture.” (July 10, 2006)

This philosophy of working in harmony with nature is evident in their commitment to careful hand-tending, and hand-harvesting and sorting. It also is represented in their efforts to work with natural elements such as wild yeasts to elicit a true Marlborough character in their wines with minimal wine-maker intervention in order to allow the layers of flavor to evolve, so the wines are a natural expression of the soil from which they come.

Marlborough

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An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.

The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.

Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

MNS32303101_2010 Item# 117023